If you have been searching for a gluten-free challah recipe that turns out soft and fluffy and is easy to braid, this is the recipe for you. This easy gluten-free challah is a beautifully golden loaf with a fluffy, soft crumb. This easy recipe is perfect for Shabbat, Rosh Hashanah, and other Jewish holidays. You can even use the leftovers for French toast the next morning.
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❤️ Sandi’s Recipe Summary
The Quick Bite:
So delicious and simple to make. My son and I made them heart shaped for Valentine’s Day. They came out beautiful and the flavor and texture are so close to the boxed ones I remember but definitely surpass for the freshness!!
Tay C., Blog comment
This gluten-free challah bread is so special that you can braid it, just like real dough!! Many gluten-free challah recipes require a mold and don’t allow you to handle the dough. In my recipe, you can work the dough and braid it beautifully! This soft challah tastes like the real deal! This gluten-free challah even tears like actual challah!
If you love this challah, you will also want to try more of my delicious bread recipes, including this delicious Gluten-Free Monkey Bread and this fluffy Gluten-Free Sandwich Bread.
Testing Notes From My Kitchen
Making challah has always been a family tradition, and this is the recipe I make for my family every week. Braiding gluten-free dough can be a challenge, which is why I love this recipe so much. If you use my recommended flour blends, you can braid the dough, even those fancy multi-strand braids! I have tested and perfected this recipe so you’ll be proud to serve it on your Shabbat table.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe with two gluten-free flour blends, Authentic Foods Steve’s GF Bread Flour and Cup4Cup. Steve’s gluten-free blend was by far the BEST because you can braid the dough like real bread dough. You need to use this flour to get the same results that I did. Cup4Cup worked and tastes good, but you cannot work the dough as easily. Note: The Steve’s blend has a higher moisture need. If you use Cup4Cup, start with 1/4 cup less water, or you will need to add more flour. If you use a different blend, verify that the blend works in yeast recipes. Some 1:1 blends do not! Read Why Gluten Free Flour Blends Vary to learn more.
- Binder – If your gluten-free flour blend does not contain xanthan gum or guar gum, please add 1 teaspoon. Binders are important to mimic the binding of wheat flour. Note: Steve’s GF Blend is gum-free and has already been added to the blend with a binder. Read Why Binders Are Important to Gluten Free Baking to learn more.
- Yeast – I used active dry yeast. Double-check that the brand you use is gluten-free. Red Star Platinum is NOT gluten free!
- Eggs – Size large; ensure your eggs are at room temperature.
- Butter – I used unsalted butter. To make this dairy-free, use a dairy-free butter like Earth Balance.
- Seeds – You can add them on top. I used poppy seeds.
Easy Ingredient Swaps:
- Make it dairy-free – I tested Earth Balance plant-based butter for a dairy-free option, and it worked very well.
- Several readers wrote to say they were able to make this recipe egg-free using Bob’s Red Mill Egg Replacer.
Check out ALL of my recipes using Authentic Foods Steve’s Gluten-Free Bread Blend.
How to Make a Gluten-Free Challah (Step-By-Step)
Step 1: Combine the dry yeast, sugar, and warm purified water in a small bowl. The water should be 110º F and no hotter. (Too hot water can kill the yeast.) Let the yeast mixture sit for 5-10 minutes until it is active with nice, frothy bubbles.
Step 2: Add the gluten-free flour, salt, eggs, and melted butter to a stand mixer. When the yeast is ready, pour that in as well. Use the paddle attachment and mix slowly until the flour is incorporated. Turn the mixer speed up to medium and mix for 45 seconds.
Step 3: Remove the dough from the mixer bowl and place it onto a lightly flour-dusted silicone mat. This photo is what your dough consistency should look like. If you are using Cup4Cup, you will need to liberally dust the mat and dough with flour.
👀 Sandi Says: You will get only one really good rise from gluten-free dough. To take advantage of this good rise, you must braid the challah dough BEFORE the first rise.
Step 4: Break the challah dough into three equally sized pieces. You can braid your challah in the traditional three-strand braid, as I did (just like braiding hair), or get fancy! Tori Avery has a great braiding tutorial on how to braid challah in multiple ways, with three, four, and six strands.
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For a round challah, make two strands and twist them together. Next, tuck one side in and roll the challah dough into a circle.
📌 Challah Braiding Tips:
1. Be sure your strands are close to the same size.
2. Determine how many strands you want to braid ahead of time, and break the dough up into that many pieces.
3. When you start the braid, pinch the strands together so they stick together before you continue braiding.
Step 5: Gently pat the dough with wet hands. This adds a little extra moisture to the challah before it rises. Cover your challah with plastic wrap and let it rise for 45 minutes, until it doubles in size.
👀 Sandi Says: I rise the dough in the warm oven. Preheat the oven to 150ºF and then turn it off. Put the pan with the dough in the oven with the door cracked open. This creates the perfect warm environment for rising the challah.
Step 6: The braided gluten free challah is ready for the next steps! Preheat the oven to 350ºF. Do not use the convection oven setting.
Steps 7 and 8: Whisk an egg in a small bowl. Use a pastry brush to brush the egg wash over the braided challah dough, ensuring that it reaches into the braid’s nooks and crannies.
Step 9: Sprinkle an optional topping, such as poppy seeds, on the egg mixture, or bake it plain without any topping.
Step 10: Bake the challah for 40-45 minutes. The actual baking time will vary depending on the size of your challah bread, the height of the loaf, and whether you made one loaf or several mini loaves.
Step 11: Take the temperature of the bread by inserting a digital thermometer into the bread to the bottom of the loaf. When the loaf is finished baking, the temperature should be 190º F.
Carefully move the loaf to a cooling rack. Allow the challah to cool for 45 minutes before slicing it. This gives the bread a chance to set completely, so you get the perfect challah texture.
Flavor variations you will love:
There are lots of fun ways to vary and change up your recipe. You’re going to love these ideas:
- Add cinnamon and raisins to the dough.
- Many kids love challah with chocolate chips mixed into the dough.
- Make a round challah with diced apples and cinnamon sugar.
- Use pumpkin and spice to make this Gluten-Free Pumpkin Challah!
Frequently Asked Questions:
If your dough is sticky, that means you need to add more flour. Every gluten-free flour blend varies depending on the starch-to-grain ratio, and you have to tweak it by adding more flour in this case.
If you notice your gluten-free bread dough is too sticky, it usually means you have too much liquid in the dough, didn’t bake it long enough, or you cut the loaf before it was fully cooled. The best way to fix sticky dough is to add more gluten-free flour or bake it for longer. Some gluten free flour blends are very starchy, and you need to use more flour with these blends than with other blends.
If your gluten-free bread is falling apart, chances are that you didn’t use a binder in the flour blend. Gluten in wheat is the “glue” that holds regular baking together. Gluten-free flour doesn’t have the same “glue,” so you must add it. Here is a good article on gluten-free binders and how they work.
For more bread troubleshooting, read my Gluten-Free Bread Troubleshooting Guide for more information and tips. Check out my recommendations for the Best Gluten-Free Bread-Making Tools.
Storage/Freezing Instructions:
- Storing this bread is easy. You can store it in an airtight container on the counter for up to two days, sliced or whole.
- Freeze the challah, sliced or whole. Place the cooled loaf in a freezer-safe container or freezer bag, then squeeze out any extra air before sealing it.
Read How to Store Gluten-Free Bread to see how I store my gluten-free bread to keep it fresh the longest. This recipe is part of my Ultimate Guide to Gluten-Free Bread Recipes, where I share trusted tips, flour blends, and more reader-loved breads. If you love baking as much as I do, check out my delicious gluten free bread recipes.
More Gluten-Free Bread Recipes:
I have so many delicious gluten-free bread recipes for you to try. Here are some of my favorites:
Love This Recipe?
💬 Did you make this gluten-free challah recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
The Best Gluten Free Challah (Easy, Braidable Loaf)
Ingredients
- 2 ½ teaspoons active dry yeast * see notes
- 3 tablespoons cane sugar or honey
- 1 ¼ cups water warm, no hotter than 110º F
- 3 cups gluten free flour blend * see note
- ½ teaspoon sea salt
- 4 tablespoons unsalted softened butter
- 2 large eggs
- 1 egg for egg wash
Equipment
- Baking sheet
- Pastry brush
Method
- Add 2 1/2 teaspoons active dry yeast, 3 tablespoons cane sugar, and warm 1 1/4 cups water to a small bowl. Be sure your water is 110º F and no hotter. If the water is too hot, it can kill the yeast. Let the mixture sit for 5-10 minutes until it is nice and frothy.
- Add 3 cups gluten free flour blend, 1/2 teaspoon sea salt, 2 large eggs , and 4 tablespoons unsalted softened butter to a standing mixer. When the yeast is ready, pour that in as well. Use the paddle attachment and mix at low speed until the flour is mixed in. Turn the mixer speed up to medium and mix for 2 minutes.
- Remove the challah dough from the mixer bowl and place it onto a lightly flour-dusted silicone mat. I slide place my mat on a cookie sheet for stability. (You can also use the counter if you prefer. Do not use wax paper or it will stick to the dough.)
- You will get only one really good rise from gluten free dough. To take advantage of this good rise, you need to braid the challah dough BEFORE the first rise. Break the challah dough into three equally sized pieces. You can braid your challah in a traditional way as I did (just like braiding hair) or get fancy!
- You can make one challah loaf or several mini challah loaves. This Jewish braided bread has lots of options!
- Use wet hands to pat the dough gently. This gives the challah a little extra moisture before rising. You can also do an extra egg wash by brushing mixed egg wash over the challah. You will repeat this step after rising too if you choose to do this.
- Now it is time for the rise! Cover your challah in plastic wrap and let it rise for one hour. Rising gluten free dough is tough. The best way I have found is to preheat your oven to 150º F, then turn the oven off. Rise the dough in the oven with the oven door cracked open.
- Check out how much the challah dough rose! It is ready for the next steps! It is time to preheat your oven to 350º F. I use the bake oven setting.
- Mix 1 egg in a small bowl. Use a pastry brush the egg mixture over the challah. Be sure to get in all of the nooks and crannies of the braid.
- Sprinkle a topping like poppy seeds, or you can bake it plain without any seed topping. You can top your challah with many things including poppy seeds, sesame seeds, and everything bagel topping.
- Bake the challah at 350ºF for 45 minutes, or until it is golden on top.
- Take the internal temperature of the bread by inserting a digital thermometer into the bread to the bottom of the loaf. You want the temperature to be 190º F when the loaf is finished baking.
- Allow your gluten free challah to cool for 45 minutes before slicing it. This gives the bread a chance to be completely set.
Nutrition
Notes
- I tested this recipe with two gluten free flour blends, Authentic Foods Steve’s GF Bread Flour and Cup4Cup. I have to say, Steve’s blend performed way past my wildest dreams. This is the flour you need to use to get the same results that I did. Cup4Cup was okay, but you could not work the dough as well…it was apples to oranges comparing the two flour blends. Be sure to choose a flour blend that works in yeast recipes.
- If you use Cup4Cup, add 1/4 cup plus 2 TBSP of additional flour OR use 1/4 cup less water. In addition, you will need to dust the mat when you roll the dough for braiding.
- Binder – If your gluten free flour blend does not contain xanthan gum or guar gum, please add 1 teaspoon. Steve’s Bread GF Flour is gum free and uses a different binder. There is no need to add xanthan or guar gum.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- Yeast – double-check the brand you use is gluten free. Red Star Platinum is NOT gluten free!
- This gluten free challah will keep for up to 3 days in an airtight container or up to 4 months in the freezer.
Private Notes
Tried this recipe?
Let us know how it was!
This post was updated from an older March 2022 post with round challah instructions and photos.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
